Recipe - Jalapeno Corn Biscuits

1 One fourth cup Flour
Three fourths cup Cornmeal
3 teaspoon Baking powder
One half teaspoon Salt
One half cup Shortening
1 cup Milk
4 ounce (One half cup) Monterey jack
cheese
With jalapeno chile peppers

Heat oven to 450 deg. F. Grease 2 cookie sheets. Lightly spoon flour into
measuring cup; level off. In large bowl, combine flour,cornmeal, baking
powder and salt. Using pastry blender or fork, cut in shortening until
mixture resembles coarse crumbs. Add milk and cheese; stir just until dry
ingredients are moistened.

Drop dough by generous tablespoonfuls onto greased cookie sheets. Bake at
450 deg. F. for 8 to 12 minutes or until light golden brown. Serve warm.

18 biscuits. 160 cal/biscuit, 8 g. fat, 6 mg cholesterol, 150 mg sodium

Source: Sensational Salads, Pillsbury, #126, August 1991 Posted by Linda
Davis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini